Instructions

For berry salsa: Mix all ingredients in a bowl and set aside.

For salmon: Pour pomegranate juice into a small saucepan and simmer 15 to 20 minutes or until reduced to a syrup. Meanwhile, prepare quinoa. Season both sides of salmon fillets with salt and pepper. Sear salmon in a hot skillet skin-side down until crisp, then flip and finish cooking to the desired temperature. Place half of the quinoa on each plate. Prop salmon against quinoa and top with berry salsa. Sprinkle with almonds and drizzle pomegranate syrup on top.